Kreuz Smoked Turkey Breast
Kreuz Smoked Turkey BreastKreuz Smoked Turkey BreastPitmaster Roy PerezKreuz Pit Boss ApronKreuz Market's famed brock barbecue pitsKreuz Pitmaster Roy PerezKreuz BBQ Restaurant Lockhart TexasOld Kreuz logo

Boneless BBQ Smoked Turkey

$12.90

Price per pound

Moist, smokey, and succulent

Texas barbecue brisket and original sausage are classics, but our Kreuz Market’s Boneless Barbecue Turkey is quickly gaining it’s own following.

Kreuz uses thermal dry ice shipping for all food items to ensure freshness.

  • Boneless
  • Combination of white and dark meat
  • Priced by the pound
  • $17.00 dry ice and thermal box fee (for freshness)

This is how we do turkey in Texas

The Kreuz Boneless BBQ Turkey is gaining a following among Texas brisket barbecue lovers here in Lockhart and Austin.

Smoked low and slow over post oak in the legendary Kreuz brick pits, this is one tasty Texas turkey. It’s nothing but succulent post oak smoke infused white meat with a nice smoke rings and crisp out crust.

Kreuz uses thermal dry ice shipping for all food items to ensure freshness.

  • Priced individually
  • 3 pound minimum
  • Thermal dry ice shipping ensures freshness
  • $17.00 dry ice and thermal box fee is added to ensure freshness

Order Cut-Off Time

All orders ship Monday thru Friday by FedEx. The cutoff time for same-day shipment of orders is 10:00 AM Texas time (Central).

Preparation

Barbecue: Preheat the oven to 300°F. Wrap the barbecue in foil, place it in a roasting pan, and add a bit of water to the pan to ensure even doneness and a moist, delicious exterior. Place on the center rack of your oven.

Three pounds of barbecue will usually take about 45 to 60 minutes depending on the efficiency of your oven. More cooking at low temperature will always increase tenderness.

Sausages: Preheat oven to 275°F, place the sausages in oven and cook for 10 to 20 minutes.

Storage and Care

All barbecue from Kreuz Market is fully cooked and vacuum sealed before shipping to ensure freshness and quality. It is shipped in an insulated container with dry ice.

Depending upon the time of year, shipping destination, and temperatures, it may arrive from between partially frozen to fully thawed.

It can be stored frozen and vacuum sealed for up to 3 months. Thawed it is best consumed within 3 days. We recommend thawing in the refrigerator rather than at room temperature.

 

No Sauce. No Forks. No kidding.

If you’re from Texas, Kreuz barbecue tastes like coming home. If you’re not, do yourself a favor and see how original Texas barbecue is supposed to taste. If you’re thinking about the BBQ sauce, you’ve got some learning to do.

Here in the barbecue capital of Texas, we cook low and slow in brick pits over post oak—and nothing else.

Pitmaster Roy Perez and team keep watch for hours at a time as brisket, ribs and sausage smoke.

It ain’t the easy way, but it’s our way—the original way. And when an original tastes this good, you don’t mess with it.

You don’t mask it in sauce or let a fork come between you and your dinner.

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